Fresh Baby Greens with Chorizo and Manchego Cheese

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The weather has been amazing! My garden is growing like crazy and I have lots of fresh baby greens. The delicate greens go fantastic with this garlic vinaigrette. You’ll be using this dressing on a lot!

baby greens

You can find really fresh baby greens at the farmer’s market and some stores like Whole Foods or New Seasons. Or you can grow some!! Put some seeds in a pot on your porch and watch your salad grow!

Here’s How to Do it:

Get some fresh greens – Farmer’s market or your garden are the best places to get them super fresh. If you have to go to a store, don’t be afraid to ask when they were harvested. After a day or two, they will not be crisp.

Mix the dressing first. Place all the ingredients in a small bowl and, using a small whisk,

beat together until it’s all very well incorporated and slightly thickened. Cover and refrigerate.

Make the salad by tearing the larger leaves into bite sized pieces. Do not cut them!! The knife will bruise the delicate leaves. Gently toss them with microgreens.

baby greens

Slice the chorizo as thin as you can – the thinner the better. Add the slices to the fresh greens.

Slice the onion thin, the quarter the slices so you have large pieces. Toss into the salad.

Cut the olives into thirds – thick slices and throw ’em in!

Pour the dressing onto the salad and toss to coat everything.

Garnish the top with shave Manchego cheese using a vegetable peeler.

Offer more cheese for people to add after serving.

baby greens

© Copyright 2021 The Lazy Gastronome

baby greens

Fresh Baby Greens with Chorizo and Manchego Cheese

Fresh greens from the farmer's market with Spanish chorizo, olives and Manchego cheese - all dressed with an amazing garlic dressing.

Course: Appetizer, Salad
Cuisine: American, Spanish
Keyword: cheese, chorizo, fresh, garlic, greens, Manchego
Servings: 4 servings
Author: HelenFern
Ingredients
Garlic Vinaigrette
  • 1/4 cup olive oil
  • 2 Tablespoons Champagne Vinegar white wine vinegar can substitute
  • 2 Tablespoons minced, fresh garlic
  • 1 teaspoon lemon pepper
  • 1/4 teaspoon Smoky dijon mustard
  • pinch or two sea salt
Salad
  • 4 cups fresh salad greens
  • 2 oz Spanish chorizo sausage
  • 14 small Spanish olives
  • 1/4 cup sliced red onion
  • 3/4 cup shaved Manchego cheese
Instructions
  1. Get some fresh greens - Farmer's market or your garden are the best places to get them super fresh. If you have to go to a store, don't be afraid to ask when they were harvested. After a day or two, they will not be crisp.

Salad Dressing
  1. Mix the dressing first. Place all the ingredients in a small bowl and, using a small whisk, beat together until it's all very well incorporated and slightly thickened.

  2. Cover and refrigerate until ready to use.

The Salad
  1. Make the salad by tearing the larger leaves into bite sized pieces. Do not cut them!! The knife will bruise the delicate leaves. Gently toss them with microgreens.

  2. Slice the chorizo as thin as you can - the thinner the better. Add the slices to the fresh greens.

  3. Slice the onion thin, the quarter the slices so you have large pieces. Toss into the salad.

  4. Cut the olives into thirds - thick slices and throw 'em in! 

  5. Pour the dressing onto the salad and toss to coat everything. Garnish the top with shave Manchego cheese. Offer more cheese for people to add after serving. 

Recipe Notes

© Copyright 2021 The Lazy Gastronome

baby greens

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


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